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Emointhekitchen
  • Garni Yarakh
    Armenia,  Meat and Poultry,  Recipes,  Summer

    Garni Yarakh

    emointhekitchen In summer, barbecue season occurs in many countries, which is not, according to Chinese Medicine, the most ideal way of preparing meat. It greatly strengthens the Yang element of the fire, and we, together with the food, only supply excess heat to the body, which we would rather get rid of on hot summer days. If we want to avoid unnecessary overheating, we should mainly grill vegetables of a cold or cooling nature. If we prepare meat in this way, we should consume it carefully and in combination with a salad of rocket, chicory or similar bitter leafy vegetables, which are refreshing and help to balance the hotness. The…

  • Armenia,  Meat and Poultry,  Recipes

    Armenia Lahmacun

    emointhekitchen Think of Lahmacun, a distinctive Lahamajoun, like a super-thin crispy Turkish dough (or Armenian), complemented by a mixture of ground meat with peppers, tomatoes, fresh herbs and earthy spices.comes from the Arabic “lahma bi’ajeen”, which literally means “dough with meat”. Lahmacun has two different components. Dough and meat icing. Traditionally, Turkish lahmacun is made with minced lamb, but you can also use lean ground beef. What makes the topping special is the combination of flavours. In this lahmacun recipe, I use a food processor to create the topping. Ground lamb (or beef), mixed with sweet red peppers, shallots, garlic, tomato paste, fresh herbs, allspice, cumin, a dash of cinnamon,…

  • Armenian borsch
    Armenia,  Recipes,  Soups

    Armenian Borsch

    emointhekitchen Borsch is usually beet-root based a slightly sour soup popular in Eastern European cuisines. There is an awful lot of ways to cook it. Recipes differ considerably from one another. In every country, borsch is a bit different. Some countries even have several variants of this soup. Here I am mentioning one of the Armenian recipes, which in my opinion is of the most balanced composition. I will not deal with individual ingredients as in most of my other recipes, because this soup is simply an example of combining different kinds of vegetables and meat into one harmonic whole. According to the traditional Chinese medicine approach, I would say that this soup…

  • Armenian Tabouleh
    Armenia,  Salads

    Armenian Tabouleh

    emointhekitchen This Armenian bulgur salad is called eech and it is very similar to tabouleh. However, while most ingredients in tabouleh remain in raw form, eech is, on the contrary, more or less cooked food. I prefer this Armenian version for its better digestibility. 1 chopped onion 4 crushed cloves of garlic 2 cups of chopped tomatoes pinch of black pepper pinch of chilli powder 1 cup of hot water 2 cups grade #1 bulgur lemon juice or apple vinegar chopped scallions and parsley arugula leaves extra virgin olive oil In a pan or pot sauté the onions and the garlic until the onion begins to be translucent. Add the…

  • Bozbash
    Armenia,  Indian summer,  Soups,  Summer

    Bozbash (Slightly sour Armenian soup)

    emointhekitchen The name of this dish was first mentioned in 1883 by Mirza ‘Ali Akbar Khan Aashpazbashi the head cook at the Persian court of Naser-al-din Shah in his cookbook Sofreh At’ameh’. Different variants of this thick and hearty soup can be found in Iran, Azerbaijan, Turkey and Armenia. While my Armenian version is rather cooler in nature and therefore fit into summer or Indian summer, the Iranian version Abgousht Bozbash, on the other hand, fits in very cold days since it contains many warming ingredients: lamb, turmeric, cinnamon etc. For Armenian Bozbash you will need: 500 g of diced beef 1 chopped onion 3 tablespoons of extra virgin olive…

  • Finikia Greek Pastries
    Armenia,  Greece,  Sweet Stuff,  Winter

    Finikia – Greek Pastries

    emointhekitchen Finikia is a type of Greek cookie. This is the Armenian variant that I learned from a friend from Yerevan. Greece and Armenia have always had a very friendly relationship, which is reflected also in the mutual exchange of recipes. In Armenia and I guess that also in Greece, these pastries are usually served at Christmas.  These are the healthier variant of sometimes too fatty and too sweet pastries served in festive time. There is no need to use butter, eggs or milk so you don’t compromise your diet that much and don’t have to live on baking soda to regain normal digestion. I kept the recipe in its…

  • Spas - Armenian Yoghurt Soup
    Armenia,  Dairy,  Soups,  Summer

    Spas (Armenian Yoghurt Soup)

    emointhekitchen Because of significantly cold properties of yoghurt, this soup is particularly suited to hot summer weather. We can serve it cold as gazpacho or hot if you need to reduce its coldness. Also, the choice of the kind of broth affects the final properties of the food. If you choose a vegetable broth, it will have a cooler character than with the chicken broth. Although wheat is more traditional in Armenian cuisine, if you suffer weakened digestion, the rice should be your first choice. You will need: 1/2 cup peeled wheat or rice 2 tablespoons flour 4 cups white greek type yoghurt 1 beaten egg 1 chopped onion 2…

  • Chicken Salad with Pomegranate
    Armenia,  Meat and Poultry,  Recipes,  Salads,  Winter

    Chicken meat salad with pomegranate

    emointhekitchen As I mentioned in the section About me, I like different types of ethnic cuisine. Traditional recipes refer to the fact that our ancestors knew about healthy nutrition, life in harmony with nature and different seasons more than we do. In a way, I fell in love with Armenian cuisine. Armenia has been involuntarily and many times in history affected by many different nations and probably because of that its cuisine has assumed a lot of foreign elements. In the difficult times of Armenian history, it was also important to get out with simple ingredients. This led to great modesty and at the same time to extraordinary creativity. Although…

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